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"I made this cookie for the holiday feast-day table at work. I used fresh cranberries, roughly chopped, with no problem. To gild the lily, I made a glaze with powdered sugar/milk/cointreau. These are a very strong 4 and 1/2 stars!"
"This was an outstanding recipe that resulted in maximum flavour in minimal time. Make sure you use excellent quality stock (I used a roasted chicken)!Also, I was very hesitant to use an entire tablespoon of herbs de provence, so I only used one... it was great."
"This was, as promised, an easy dish to whip up on a weeknight. For some reason, my husband and I opted not to have rice with this, and really regretted it- the sauce is lick-your-plate good. I used fresh ginger, slightly less sugar, and substituted a good dollop of garlic chili paste in place of the pepper flakes. My husband said, "This one..."
"Simple and tasty, two of my favourite things. To provide contrast, I added toasted black sesame seeds; in place of the cayenne, I used a good dollop of garli-chili paste, and also omitted the salt. A quick drizzle of toasted sesame oil at the end tidied everything up nicely. This will be a regular- thanks!"
"This was a very nice meal for this hot, humid, sticky summer. I'm still not quite certain if I used the correct ingredient for 'hot bean paste'... does hot bean marinade work? It smelled, ah, not so good, while the steaks were being grilled, but the flavour was amazing. The salad dressing was a bit too heavy on the sesame oil in all the tas..."
"This is far superior to any commercial brand of hydrogenated peanut butter (even good ol' Jiff!). The taste is pure and clean, transcendent peanutty goodness. After making this, and putting it in a sealed jar, turn it upside down on the counter top for about a day; long enough for the oil to work its way through the mixture, back to the top. Tu..."
"This is definately my new go-to pumpkin pie recipe. Good, mellow, full pumpkin flavour, nicely rounded out by the spices. I liked the fact that this had a creamier mouthfeel than the typical pie- thanks very much!"
"I found this recipe on Martha's website originally. Killer stuff. This is the perfect dish for using up those bits and scraps of cheese just hanging out in the fridge. My last rendition included extra sharp cheddar, pepperjack, gruyere, aged gouda, pecorino, and jarlsberg. It's also a nice touch to add a bit of white truffle oil to the buttere..."
"I made these as a Halloween treat for some neighbor's children. The big kids liked it just as much as the little ones, I'm happy to report. Great, simple recipe, watch out though, it makes a huge amount- I ended up with 54!! :) Thanks!"